My Mom found this Lemon Wedding Cookie recipe in our local newspaper and suggested we try it for Easter. At first I thought she was crazy because we had already found our favorite lemon cookie. Not only are these Lemon Ricotta Cookies my favorite lemon cookies…they are my favorite cookie period. Why add another one to the mix? But since I always do what my Mom says 🙂 we baked these little guys for Easter.
First of all, they are COMPLETELY different than the Lemon Ricotta Cookies. That’s good because nothing can even try to compare to my beloved favorite. These reminded me of my Dad’s favorite Christmas Cookie…we call them Snow Balls. Same size, same sweet powdered sugar coating and same nutty crunch. These just added a hint of lemon, which I loved!
Now…can anybody tell me what the heck a Wedding Cookie is? I’ve seen recipes for Mexican Wedding Cookies and Italian Wedding Cookies and I can’t figure out the difference. My guess is they’re a nut cookie rolled in powdered sugar. Has to be, right? Have I spent my whole life calling Wedding Cookies…Snow Balls?
Yield: 3½ dozen
2 sticks unsalted butter, softened
1½ cups confectioners’ sugar, divided
¼ teaspoon salt
zest of 2 small (or 1 large) lemons
1½ teaspoons vanilla
1 drop yellow food coloring (optional)
1½ cups all-purpose flour
1 cup pecans, lightly toasted then finely chopped
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until light and fluffy. Add ½ cup of the confectioners’ sugar and beat well. Next, add salt, lemon zest and vanilla and continue to beat. Add the food coloring, if you’re using. Gradually beat in the flour, just until mixed.
Use a spatula to fold the pecans into the dough. Place the dough in a small bowl and chill in the fridge for 30-60 minutes.
Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the remaining 1 cup of confectioners’ in a medium bowl.
Once the dough has chilled, roll into ½ inch balls. Arrange the balls on the prepared baking sheet, leaving 1 inch between each. Bake on center rack for 10-12 minutes, until cookies are set on top and lightly golden on the bottom.
Let the cookies cool for 2-3 minutes on the baking sheet. Grabbing a few cookies at a time, place the cookies in the bowl of confectioners’ sugar and toss gently to coat. Transfer to a rack to cool completely. Once cool, repeat the coating process. Store in an airtight container.
Source: Daily Herald newspaper, 03/27/13